DESIGN, FABRICATION AND EVALUATON OF A

MOTORIZED FRUIT JUICE EXTRACTOR

BY:

BAMIDELE, Christopher S.
(B.ENG) DEGREE IN AGRICULTURAL AND
ENVIRONMENTAL ENGINEERING.
(UE/8795/06)

PROJECT REPORT SUBMITTED TO:

DEPARTMENT OF AGRICULTURAL AND ENVIRONMENTAL
ENGINEERING,
UNIVERSITY OF AGRICULTURE, MAKURDI IN PARTIAL
FULFILMENT OF THE REQUIREMENT FOR THE AWARD OF
BACHELOR OF ENGINEERING

JANUARY, 2011.

1
 DECLARATION

I declare that the work described in this report represent my original work and has not been

submitted to any University or similar institution for any degree.

NAME: BAMIDELE, CHRISTOPHER S. .......................................

REG NO: UE/8795/06 SIGNATURE/DATE

2
 CERTIFICATION

We, the under signed, hereby certifies that this report presented by Bamidele, Christopher S.

(UE/8795/06) be accepted as fulfilling part of the requirement for the degree of B. Eng.

Agricultural and Environmental Engineering.

TITLE OF PROJECT: DESIGN, FABRICATION AND EVALUATION OF A MOTORIZED

FRUIT JUICE EXTRACTOR

…………………………………. ……………………………...
Engr. Dr. S.E. Obetta Date
(Project Supervisor)

………………………………… ………………………………
Engr. Dr. S.E. Obetta Date
(Head of Department)

.................................................. .............................................
Engr. Prof. L.A.S. Agbetoye Date
(External Examiner)

3
 DEDICATION

This project work is dedicated to Almighty God for his infinite mercies and guidance during my

academic pursuit.

4
 ACKNOWLEDGMENT

I acknowledge with gratitude and great regards the following for their patience, concern,

encouragement, advice and assistance in the course of my studies and this project write up. My

Dad and Mum, W. O and Mrs. Bamidele, who made me what I am today.

I also acknowledge my supervisor Engr. Dr. S.E. Obetta for using his professional

knowledge in guiding me throughout this work and more so whose valuable time was spent in

going through the work making sure it was well straightened. He was a mediator between all my

sources of consultations ensuring that there was a balance of idea at the end of the work, I say a

very big thanks to you sir.

My appreciation also goes to my project coordinator, Engr. Dr. S.B. Onoja and all

lecturers in the Department and: to all my fellow colleagues, I say thank you.

5
 ABSTRACT

Several varieties of juicy fruits are available in abundant quantities in many parts of Nigeria,

most especially during the harvesting seasons. Incidentally, there is an increasing demand for

fruits juices among people of all age groups due to the vitamins, mineral and fiber contents.

These products are essential for human and animal growth, aid metabolic activities and improve

health standards. I designed, constructed and evaluated the performance of the extractor in the

laboratory using orange fruits. The fruits were washed and weights (1kg, 1.5kg and 2kg

respectively) of fruit slice (8 and 16 slices) were then processed using the extractor to extract the

juice. The juice yield, extraction loss and extraction efficiency were determined by standard

formulae and methods. Maximum juice yield of 64.6 % extraction efficiency of 68.2 % and

corresponding extraction loss of 7.05 % respectively were obtained from the 16 slice lengths

orange fruit.

A device of this nature can be manufactured in small machine shops in orange producing

developing countries for village level applications.

6
 TABLE OF CONTENTS

Title 1

Declaration 2

Certification 3

Dedication 4

Acknowledgement 5

Abstract 6

Table of Contents 7

List of Tables 11

List of Figures 12

1.0 INTRODUCTION 13

1.1 Economic Importance of Fruit Juice 13

1.2 Statement of Problem 17

1.3 Objectives of the Project 17

1.4 Justification 17

2.0 LITERATURE REVIEW 18

2.1 Fruits Quality for Processing 18

2.2 Size Reduction 20

2.2.1 Grinding and Cutting 22

2.3 Energy used in Grinding 28

2.4 Fruits Juices 30

7
2.5 Types of Juice Extractors 31

2.5.1 F.M.C Citrus Extractor 31

2.5.2 Bicycle Powered Citrus Extractor 33

2.5.3 Rotary Juice Press 36

2.5.4 Victorio Strainer 38

2.5.5 Hydraulic Juice Press 40

2.5.6 Screw – Type Juice Extractor 42

2.5.7 Roto Rotary Orange Juicer 44

2.5.8 Multi – Fruit Juice Extractor 46

2.5.9 Domestic Rubber – Type Extractor 48

2.5.10 Use of Bare Hands (Traditional Method) 48

2.6 Extraction of Fruit Juice 48

3.0 MATERIALS AND METHODS 52

3.1 Material Selection and Description 52

3.1.1 Design Consideration 52

3.1.2 Economic Factors and Safety Considerations 52

3.2 Materials and Equipment for Performance Evaluation 53

3.3 Determination of Physical and Mechanical Properties 54

3.3.1 Sizes and Shapes 54

3.3.2 Angle of Repose 55

3.4 Pre – treatment of Fruits 55

3.5 Design Analysis 56

3.5.1 Belt and Pulley Selection 56

8
3.5.2 Size of Belt 57

3.5.3 Length of Belt 60

3.5.4 Hopper Design Specification 60

3.5.5 Shaft Design 63

3.5.6 Auger Conveyor Specification 66

3.6 Performance Evaluation of the Extractor 68

3.7 Philosophy of the Design 68

3.8 An Isometric Projection of the Juice Extractor 70

3.8.1 Components of the Extractor 71

3.9 Description of the Extractor’s Component Parts 71

3.9.1 Hopper 71

3.9.2 Cylindrical Drum 72

3.9.3 Cylindrical Mesh Sieve 72

3.9.4 Concave 72

3.9.5 Power Shaft 73

3.9.6 Frame and Supports 73

3.10 Bill of Quantities 74

4.0 RESULTS AND DISCUSSION 75

4.1 Discussion of Results 79

5.0 CONCLUSION AND RECOMMENDATION 83

5.1 Conclusion 83

5.2 Recommendation 84

9
REFERENCES 85

APPENDICES 87

10
 LIST OF TABLES

Table 1 Type of Fruits and Example

Table 2 Information on Fruits and Vegetables

Table 3 Extraction Pressure Ranges of Commodities

Table 4 Densities and Solid Content of Some Fruit

Table 5 Auger Conveyor Specifications

Table 6 Bill of Quantities

Table 7 Summary of Appendix 1, 2 and 3

Table 8 Summary of Appendix 4a and 4b: Juice Yield, Extraction Loss, Extraction
Efficiency and Throughput Capacity for 8 Slice Lengths using the extractor

Table 9 Summary of Appendix 4a and 4b: Juice Yield, Extraction Loss, Extraction
Efficiency and Throughput Capacity for 16 Slice Lengths using the extractor

Table 10 Summary of Appendix 5a and 5b: Juice Yield, Extraction Efficiency using the
Hand pressing method

11
 LIST OF FIGURES

Figure 1: Flow chart of processing of juice

Figure 2a: Shearing

Figure 2b: Cutting or Slicing

Figure 2c: Crushing

Figure 3: Crushers, (a) jaw, (b) gyratory

Figure 4 Grinders: (a) hammer mill, (b) plate mill

Figure 5: A rotary fruit press.

Figure 6: A Victorio Strainer

Figure 7: Screw – Type Juice Extractor

Figure 8: Roto Rotary Orange Juicer

Figure 9: An auger design and specification

Figure 10: Orthographic Projection of the Extractor

Figure 11: Isometric View of the Extractor

Figure 12: Effect weight of fruit slice on juice yield

Figure 13: Effect of weight of fruit slice on extraction efficiency

Figure 14: Effect of weight of fruit slice on extraction loss

Plate 1: A jaw crusher
Plate 2: Citrus Extractor Diagram

Plate 3: Bicycle powered citrus extraction

Plate 4: Juice strainer and pasteurization coil.

Plate 5: A Hydraulic Juice Press

Plate 6a: A multi-fruit juice extractor

plate 6b: internal parts of the juice extractor

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1.0 INTRODUCTION

1.1 Economic Importance of Fruit Juice

Fruit juice is a ready and rich source of vitamins, fibre and mineral salt for human

consumption due to its uses as medicine, food and appetites (Ashurt, 1991). Fruit juice is

originally produced as a result of surplus production of fruits, but it is obtained from processing

specially grown species for that purpose. Juice obtained from citrus fruits like orange (Citrus

sinensis), tangerine (Tamarinds indica), grape (Citrus pavadisi), lemon (Citrus Limon), and

lime (Citrus oryantifolia) dominate the market. Other main sources of juice are pineapple

(Ananas comosus), mango (Mangifera indica), water melon (Citrulus lanatus), pine apple

(Ananas comosus), Cashew (Anacardium occidentale) and others.

Fruits are difficult to keep for a considerable length of time, thus ripe fruits are utilized

either as fresh fruit or processed into juice and specialty products. Most fruits are perishable in

their natural state after harvest; deterioration sets in almost immediately due to metabolic

activities which continue even after harvest. The perishable nature makes it difficult to store and

preserve fruits; hence there is gradual loss of flavour and nutritional values. Large quantities of

fruits are produced and wasted in Nigeria and many other developing tropical countries. It is

highly essential to process and preserve the fruits in order to guarantee regular supply at

affordable prices. Hence, there is a need to develop equipment for effective extraction of juice

from fruits in order to reduce post harvest wastage and thereby ensure an all-season availability

of juice at reasonable costs.

Juice extraction is the process by which the liquid portion of the fruit is separated from

the solid portion by means of an extractor. The quality of the juice depends on the variety and

13
maturity of the fresh fruit. According to Otterloo (1997), extraction of juice can be done using

three methods. In the first method, the fruit is cleaned, crushed and cut into pieces, heated,

poured onto a wet muslin cloth and sieved without pressing. The second method requires a fruit

press or a fruit mill after which the juice is heated to about 60˚C and strained through a muslin or

cheese cloth. In the third method, the fruit is washed, cut into pieces and put into a juice

steamer. The steam and heat extract the juice from fruits; the juice drips through the cloth and is

collected in a small pan.

In Nigeria, fruit juices are highly demanded among people of different age groups and

this has led to the influx of varieties of imported and home-made fruit juices into the market.

Unfortunately, some of these imported fruit juices do not come in natural form but have been

stored with preservatives. There are abundant under-exploited juicy fruits in Nigeria with high

Agro-industrial potentials. Types of fruits and examples is illustrated in table 1 below and

information on fruits and vegetables is shown in table 2

14
 Table 1: Types of Fruits and Example
Types of Fruits Examples
Citrus fruits Orange (citrus sinensis), Lemon (citrus Limon), Grape (citrus
pavadisi), tangerine (Tamarinds indica), Lime (citrus oryantifolia).
Stone fruits Plum, apricot, cherry’s greengage, damson
Berry fruits Strawberry, Raspberry, Blackberry, Gooseberry, Red and Black
currants.
Fleshy fruits Apples, Pears, Melon, Banana, pineapple (Ananas comosus),
mango (Mangifera indica), Cashew (Anacardium occidentale)
water melon (Citrulus lanatus)

Source: (Michael, 1977)

15
 Table 2: Information on Fruits and Vegetables

Fruits/vegetables Nutrition Fact Energy in kj/kcal per

3.5oz/100g
Apples Rich in protein, fibres, vitamin C 218kJ/52kcal
Oranges Rich in vitamin C, folates, 207kJ/49kcal
vitamin A
Strawberries Rich in vitamin C, folates, lutein 136kJ/32kcal
Pears Rich in fibres, carotene, vitamin 242kJ/58kcal
A
Watermelon Rich in carotene, vitamin A, 127kJ/30kcal
lycopene
Grapes (seedless) Rich in calcium, vitamin C, 288kJ/69kcal
vitamin A
Peaches Rich in vitamin A, vitamin C, 165kJ/39kcal
folate
Nectarines Rich in vitamin A, vitamin C, 185kJ/44kcal
carotene
Tomatoes Rich in calcium, vitamin A, 75kJ/18kcal
folates
Fennel Rich in calcium, vitamin C, 130kJ/31kcal
vitamin A
Celery Rich in calcium, folates, carotene 67kJ/16kcal

Cucumber Rich in carotene, vitamin A, 65kJ/15kcal

lutein
Carrots Rich in fibres, calcium, vitamin A 173kJ/41kcal

Source: www.gehousewares.com

16
1.2 Statement of Problem

There are many problems that face the farmers in the course of extracting the fruit juice. In

the past, fruits were processed and stages involved include peeling with knife and squeezing the

juice out with bare hands. This method of processing is unhygienic and has low efficiency, and

contributes to human drudgery. Problems associated with this are:

(a) Deterioration sets in almost immediately due to metabolic activities which continue

even after harvest. The perishable nature makes it difficult to store and preserve fruits; hence

there is gradual loss of flavour and nutritional values.

(b) The local way of extracting fruit juice is prone to contamination, and as such reduces

the quality of juice produced.

1.3 Objectives of the Project

i. To design a small – scale fruit juice extractor

ii. To fabricate the machine

iii. To evaluate the performance of the extractor in terms of juice yield, extraction efficiency

and extraction loss of orange fruits.

1.4 Justification

The successful implementation of this project work will give a boost to Federal Government

initiative of importation ban on a variety of fruit juice into the country. This work would enable

the study of performance evaluation of the extractor and suggest ways for improvement and will

propel farmers to engage in the extraction of the fruit juice. To achieve this, they need such

machine that is simple to design and operate.

17
2.0 LITERATURE REVIEW

2.1 Fruits Quality for Processing

Fruits are grown primarily for fresh consumption but significant and increasing portion of

the crop is now being canned as either fruit segment or juices.

Processing is a process carried out on agricultural products to make them more hygienic for

consumption and also to preserve them for longer period of time without spoilage (Ihekoronye

and Ngoddy 1985).

Processing alone is the post-harvest treatment that is performed on agricultural products

right from where it was harvested to the point where it is to be processed as foods. It is also

aimed at quality preservation or improvement of crop quality after being worked upon by various

processing means (Adegoke, 1991).

All major fruit producing areas have regulation which outlines the physical qualities and

the chemical maturity level of fruits for processing. Fruits used should be whole, mature and

recently harvested. The fruit should contain no “drops” (daft, stale fruit that had fallen to the

ground and subsequently picked up during harvesting) or “splits” (fruits with peek breaks), and

be free from the internal insect infestation and mole damage. In order to ensure optimum

quality, standards have been established based on colour break, minimum juice content,

minimum acid content and minimum percentage of total soluble solids.

18
 Sorting and Grading

Bending Moment Diagram

Peeling or cutting

Size reduction

Juice extraction

Juice formulation

Clarification.

Pasteurization

Storage

Packaging

Figure 1: Flow chart of processing of juice

Source: (FAO, 1999)

19
Fruits are processed into juice products all over the world. Juice processing flows through

several stages as shown in Figure 1 above. It is reasonable to assume that no two countries will

produce identical juice products. Differences whether they be minor or major, exist because of:

type of fruit processed, equipment, processing techniques, national and provincial standards

governing juice quality and industry’s commitment to quality control.

2.2 Size Reduction

Raw materials often occur in sizes that are too large to be used and therefore, they must

be reduced in size. Size reduction is brought about by mechanical means without change in

chemical properties of the grains or units of the end product.

Processes such as cutting fruits or vegetable for canning, shredding sweet potatoes for

drying, and grinding grains for livestock feed and milling flour are size reduction.

Size reduction can be divided into two major categories depending on whether the material is a

solid or liquid. If it is solid, operations are called cutting and grinding and if it is liquid, the

operation is regarded as emulsification or atomization (Droste, 2001). All depends on the

reaction to shearing forces within solids and liquids.

In any size reduction process, there are combinations of forces applied. It is rare for only

one of such forces to be utilized in the reduction process. These forces are:

i Compression

ii Tension

iii Shearing

iv Impact

v Cutting or slicing

20
 Diagrammatically, the stress mechanisms that results in the size reduction are as shown in

figure 2 below

V1

Figure 2a: Shearing

V2

Pressure

V = velocity Figure 2b: Cutting or Slicing

Figure 2c: Crushing P, V

(Compression impact)

21
2.2.1 Grinding and Cutting

Grinding and cutting reduce the size of solid materials by mechanical action, dividing

them into smaller particles. Perhaps the most extensive application of grinding in the food

industry is in the milling of grains to make flour, but it is used in many other processes, such as

grinding of corn for manufacture of corn starch, the grinding of sugar and the milling of dried

foods, such as vegetables.

In the grinding process materials are reduced in size by fracturing them. The

mechanism is not fully understood, but in the process, the material is stressed by the action of

mechanical moving parts in the grinding machine and initially the stress is absorbed internally by

the material as strain energy (Droste, 2001). When the local strain energy exceeds a critical

level, which is a function of the material, fracture occurs along lines of weakness and the stored

energy is released. Some of the energy is taken up in the creation of new surface, but the greater

part of it is dissipated as heat. Time also plays a part in fracturing process and it appears that

materials will fracture at lower stress concentrations if these can be maintained for longer

periods. Grinding is therefore, achieved by mechanical stress followed by rupture and the

energy required depends upon the hardness of the materials and also the force applied maybe

compression, impact, or shear, and both magnitude of the force and the kind of application affect

the extent of grinding achieved. For efficient grinding, the energy applied to the material should

exceed, by a small margin as possible, the minimum energy needed to rupture the material.

Excess energy is lost as heat and this loss should be kept as low as practicable. The important

factors to be studied in the grinding process are the amount of energy used and the amount of

new surface formed by grinding.

22
Cutting is used to break down large pieces of food into smaller pieces suitable for further

processing, such as in the preparation of meat for retail sales and in the preparation of processed

meats and processed vegetables.

Cutting machinery is generally simple, consisting of rotary knives in various

arrangements. A major problem often is to keep the knives sharp so that they cut rather than

tear. An example is the bowl chopper in which a bowl containing the material revolves beneath

vertical rotating cutting knife. Cutting is often used for fruits and vegetables

Grinding Equipment

Grinding equipment can be divided into two classes - crushers and grinders. In the first class

the major action is compressive, whereas grinders combine shear and impact with compressive

forces.

Crushers

Jaw and gyratory crushers are heavy equipment and are not used extensively in the food industry.

Jaw and gyratory crusher actions are illustrated in figure 3 (a) and (b). In a jaw crusher, the

material is fed in between two heavy jaws, one fixed and the other reciprocating as shown in

plate 1 so as to work the material down into a narrow space, crushing it as it goes. The gyrator

crusher consists of a truncated conical casing, inside which a crushing head rotates eccentrically.

The crushing head is shaped as an inverted cone and the material being crushed is trapped

between the outer fixed, and the inner gyrating, cones, and it is again forced into a narrow space

during which time it is crushed.

23
Figure 3: Crushers, (a) jaw, (b) gyratory
Source: (Earle, 1983)

24
 Plate 1: A jaw crusher
Source: www.crusher-mill.com

25
Hammer mills

In a hammer mill, swinging hammerheads are attached to a rotor that rotates at high speed inside

a hardened casing. The principle is illustrated in Fig. 4(a) below

26
Figure 4 Grinders: (a) hammer mill, (b) plate mill
Source: (Earle, 1983)

27
The material is crushed and pulverized between the hammers and the casing and remains in the

mill until it is fine enough to pass through a screen which forms the bottom of the casing. Both

brittle and fibrous materials can be handled in hammer mills, though with fibrous material,

projecting sections on the casing may be used to give a cutting action.

Plate mills

In plate mills the material is fed between two circular plates, one of them fixed and the other

rotating. The feed comes in near the axis of rotation and is sheared and crushed as it makes its

way to the edge of the plates; see Fig. 2.5(b). The plates can be mounted horizontally as in the

traditional Buhr stone used for grinding corn, which has a fluted surface on the plates. The plates

can be mounted vertically also. Developments of the plate mill have led to the colloid mill,

which uses very fine clearances and very high speeds to produce particles of colloidal

dimensions.

2.3 Energy used in Grinding

No specific energy predicting method could be used for size reduction due to the elastic

and inelastic properties of food materials, which vary considerably with moisture content and

distribution of water in the material (Ezekiel, 1985).

Grinding is a very inefficient process and it is important to use energy as efficiently as possible.

Unfortunately it is not easy to calculate the minimum energy required for a given reduction

process, but some theories have been advanced which are useful. These theories depend upon

the basic assumption that the energy required to produce a change dL in a particle of a typical

size dimension L is a simple power function of L:

28
 dE/dL = KLn - - - - - - - - - (i)

Where dE is the differential energy required, dL is the change in a typical dimension; L is the

magnitude of a typical length dimension and K, n, are constants.

Kick assumed that the energy required to reduce a material in size was directly proportional to

the size reduction ratio dL/L. This implies that n in equation (i) is equal to -1. If

K = KKfc

Where KK is called Kick's constant and fc is called the crushing strength of the material,

we have:

dE/dL = KKfcL-1

Which, on integration gives:

E = KKfc log (L1/L2) - - - - - - - - (ii)

Equation (ii) is a statement of Kick's Law. It implies that the specific energy required to crush a

material, for example from 10 cm down to 5 cm, is the same as the energy required to crush the

same material from 5 mm to 2.5 mm.

Rittinger, on the other hand, assumed that the energy required for size reduction is directly

proportional, not to the change in length dimensions, but to the change in surface area. This

leads to a value of -2 for n in equation (i) as area is proportional to length squared. If we put:

K = KRfc

and so

dE/dL = KRfcL-2

Where KR is called Rittinger's constant, and integrate the resulting form of equation. (i), we

obtain:

E = KRfc (1/L2– 1/L1) - - - - - - - - (iii)

29
Equation (iii) is known as Rittinger's Law. As the specific surface of a particle, the surface area

per unit mass, is proportional to 1/L, eqn. (iii) postulates that the energy required to reduce L for

a mass of particles from 10 cm to 5 cm would be the same as that required to reduce, for

example, the same mass of 5 mm particles down to 4.7 mm. This is a very much smaller

reduction, in terms of energy per unit mass for the smaller particles, than that predicted by Kick's

Law.

It has been found, experimentally, that for the grinding of coarse particles in which the increase

in surface area per unit mass is relatively small, Kick's Law is a reasonable approximation. For

the size reduction of fine powders, on the other hand, in which large areas of new surface are

being created, Rittinger's Law fits the experimental data better.

2.4 Fruit Juices

Substantial quantities of fruit juice are manufactured and mostly they are marketed

canned. The most commonly manufactured product is citrus juices (orange juices). Orange

juices are the most common and popular, but quite large amounts of grape fruit juice and

significant amounts of lemon juice, pineapple, prune, and apple juice are in lesser amount

Fruit juices are manufactured for two main purposes; firstly for preparing pleasant tasting “soft”

drinks and secondly, as a contribution of vitamin C to the diet.

30
2.5 Types of Juice Extractors

2.5.1 Food Machinery and Chemical Corporation (F.M.C) Citrus Extractor

This is an extractor used widely in all citrus producing areas. Plate 2 gives an overview of the

FMC extraction process. A plug is cut in the centre of the fruit and a strainer pushed up inside

the orange. A mechanical hand presses the juice and pulp against this strainer keeping the juice

away from the exterior of the fruit and strongly flavoured peel oils. The juice exits out the

bottom of the FMC Extractor after being separated from the pulp and the peel is pushed up and

out from the front. At the precise moment the peel is being put under pressure and a fine mist of

water is sprayed on the peel making an emulsion of the peel oil that is being forced from the

peel. Thus in one stroke five oranges are separated into juice, pulp, peel, peel oil, seeds and rag.

The juice and any remaining pulp are sent to specially designed finishers to remove any small

seeds, bits of peel and excessive pulp from the juice prior to evaporation.

31
Plate 2: Citrus Extractor Diagram
Source: (FMC, 2000)

32
2.5.2 Bicycle Powered Citrus Extractor

The bicycle or small engine powered reamer uses two standard juice reamers. Alternative fruit

grinders for different types of fruit could be powered by a similar system. This extractor uses 5

or 6 people and will extract about 70 kg of citrus per hour. This will give a juice yield of about

30 L/ hour which is only 1/3 as fast as the flow rate of the tubular pasteurizer at 90 L/hour.

Three sets of bicycle reamers will keep one tubular pasteurizer operating on 100 percent juice or

the extraction can start and get 40 to 50 L of juice ready before pasteurizing starts. Alternatively

other juice and flavourings can be used to increase the volume of juice going to the pasteurizer.

The whole rear bicycle axle, tire, rim and chain drive sprockets are first removed. An 18-cm

threaded shaft with a toothed rear wheel-driving sprocket, two reamers and a bearing are used to

replace the rear bicycle axle. The bicycle chain is placed around the threaded shaft, fitted to the

driving sprocket and tightened in the rear wheel axle mounting brackets in the bicycle frame.

Metal or plastic troughs are constructed to protect the bearing from the acid fruit juice and to

direct the extracted juice into a collection bucket. A stand made from old bicycle handle bars is

used to elevate and stabilize the reamers. Plate 3 illustrates a bicycle-powered reamer in

operation and a close up of the reamer.

After the citrus has been thoroughly cleaned, one person cuts the fruit in half between the stem

and blossom ends. A second person rides the bicycle or operates a small engine powering a

drive chain providing power to vertical mounted reamers. A third and fourth person press the cut

cup halves against the reamer and collect the juice in a bucket. A fifth person presses the juice

through a metal colander, a perforated metal cone with a wooded dasher; to remove the excess

pulp and seeds that would plug the pasteurizer coils (plate 4). This juice is now ready to be

pasteurized or can be blended with other juices and flavourings to make a citrus beverage.

33
Plate 3: Bicycle powered citrus extraction
Source: (FMC, 2000)

34
Plate 4: Juice strainer and pasteurization coil.
Source: (FMC, 2000)

35
2.5.3 Rotary Juice Press

The fruit is placed into the machine via a hopper. A handle, attached to the machine, is turned

to press the fruit and extract the juice as shown in Figure 5. This self-contained machine will

grind and press all types of fruit. Eight rows of stainless steel teeth are embedded in a hardwood

tub. All pulped fruit drops directly into a basket. Basket capacity: 0.035m³.

36
Figure 5: A rotary fruit press.
Source: www.fao.org

37
2.5.4 Victorio Strainer

This purees soft fruits and vegetables. No peeling or coring is necessary for this machine, as the

juices and fruits are separated from the seeds. The fruit or vegetables are placed in the hopper as

shown in Figure 6 and the handle is turned. Seeds, skins and cores are continuously separated

from the puree. The machine works best with tomatoes and apples but accessories are available

for grapes, berries, pumpkins and squash.

38
Figure 6: A Victorio Strainer
Source: www.fao.org

39
2.5.5 Hydraulic Juice Press

These manually-operated presses extract juice from soft fruit, e.g. grapes. Hydraulic pressure is

used to extract the juice. This is illustrated in plate 5 below

40
 Plate 5: A Hydraulic Juice Press
Source: www.suppliers.jimtrade.com

41
2.5.6 Screw-Type Juice Extractor

This is designed for medium-scale juice extraction, this machine in Figure 7 is driven by a

0.75kW (1hp), three-phase, 440V motor. All contact parts are fabricated from stainless steel and

there are two sets of sieves. A hand operated version is also available. Throughput: 1000

oranges or 800 lemons per hour.

42
Figure 7: Screw – Type Juice Extractor
Source: www.fao.org

43
2.5.7 Roto Rotary Orange Juicer

This is a table-sized automatic orange juicer in a self-contained unit. Oranges are fed into the

juice hopper of Figure 8 below for automatic selection and slicing in half. The orange halves are

then mechanically reamed. The seeds are strained and the pulp is compressed to maximize the

yield of juice. All waste is deposited in a disposable unit. Throughput: 2640-3960 oranges per

hour. Dimensions: length 40.6 x width 22.9 x height 55.9cm.

44
Figure 8: Roto Rotary Orange Juicer
Source: www.fao.org

45
2.5.8 Multi – Fruit Juice Extractor

In the operation of the extractor as shown in plate 6a below, the fruit is introduced through the

hopper into the cylindrical drum inside which is the rotating shaft attached with cutter blades and

nylon brushes. Extraction takes place by mastication through cutting by the cutter blades and

maceration by the nylon brushes as the shaft is powered by the electric motor. The juice

extracted is sieved by the mesh as shown in plate 6b below and collected from the juice outlet

while the residual products (fibre and process wastes) are collected separately at the fibre outlet.

46
Plate 6a: A multi-fruit juice extractor plate 6b: internal parts of the juice extractor
Source: (Oyeleke et al, 2007)

47
2.5.9 Domestic Rubber-Type Extractor

This extractor is better than extracting juice with bare hands. It is a cone-shaped

instrument made either of rubber or plastic. This machine is used in the homes, not for

commercial production. For its operation, the already peeled fruit is cut into two halves, placed

on the apex of the instrument, pressed down a bit and turned in a clockwise direction continually

until all the juice is extracted through perforated holes on the instrument and is collected in small

tank below it. There is the problem of frequent blockages of these holes during operation which

hampers extraction at times. Moreover, a lot of energy is expended during the proper extraction.

The upper part of this machine is detachable after the small tank is full of the juice.

2.5.10 Manual (Traditional) Method

This is rather an age-long and also crude method of extracting juice from fruit. Here,

fruits are peeled first, then cut into two halves, held in between the palms and compressed.

Surely the juice is expressed or expelled but this is an inefficient way of extraction.

2.6 Extraction of Fruit Juice

Extraction, otherwise known as “expression” is the act of expelling a liquid from a solid

either by squeezing or by compaction. It is used for a variety of purpose such as recovering fruit

and vegetable juices and recovering oil from seeds. Extraction pressure ranges of commodities

as well as density and solid content of some fruits are shown in table 3 and 4 below.

48
 Table 3: Extraction Pressure Ranges of Commodities

COMMODITY PRESSURE (kN/m2)

Oil seeds 11,248

Sugar cane extraction 422

Sugar beet extraction 352-703

Spent coffee grounds 703-1406

Fruit juice extraction 141-316

Hand cheese pressing 4-8

Source: (Michael, 1977)

49
 Table 4: Densities and Solid Content of Some Fruit

FRUIT JUICES MEAN DENSITY MEAN TOTAL

(g/ml-1) SOLID (g)

Orange 1.042 10.8

Grape fruit 1.040 10.4

Lemon 1.035 10.0

Lime 1.035 9.3

Apple 1.060 13.0

Black currant 1.055 13.5

Source: (Egan et al, 1981)

50
Extraction or expression of fruit juice can either be batch or continuous, and its efficiency is

monitored by the yield and solid content of the liquid obtained. Extraction can usually be

divided into an induction period, during which the air is expelled from the pressed cake pores

and the pores gradually filled with exude liquid, and an out flow period. Some juice extracted

depends on the size of fruit, degree of fruit ripeness, and the applied pressure. 3.0

51
 MATERIALS AND METHODS

3.1 Material Selection and Description

For the design of this project, steel materials will be selected considering the following qualities:

mild steel has about 0.15 to 0.25% carbon content which makes it easy to be worked on and

welded. It also has density of 7.68 × 10 3 kg/m3, heat expansivity of 11.7× 10-6 °k -1, Young’s

modulus of elasticity 210GN/m 2, tensile strength of 350 MN/m 2 and elongation of 30%.

The following factors are considered for a successful design and operation of the juice extractor.

3.1.1 Design Consideration

i. Strength, rigidity and simplicity of materials of construction

ii. The expression pressure must be high enough to ensure acceptable level of

extraction

iii. The transmission belt should be properly aligned such that it permits easy rotation

of the shaft auger during extraction.

iv. The power shaft should be rigid enough to withstand combined bending and tension

stresses to which it will be subjected to while transmitting power under various

operating and loading conditions.

v. Required force to expel out the juice.

vi. Portability of the machine.

vii. Easy inspection, serviceability, and maintenance of the machine.

viii. Durability of the machine.

52
3.1.2 Economic Factors and Safety Considerations

Construction materials will be selected based on economic factors and safety consideration.

These factors are:

i. Availability and the cost of construction and materials

ii. Durability and strength of materials

iii. Manufacturing /fabrication methods that will be employed in construction.

iv. Efficiency of extraction and minimizing juice contamination

v. Corrosion resistant properties

3.2 Materials and Equipment for Performance Evaluation

The materials/equipment used in conducting the experiments are;

 Weighing Balance

 Stop Watch

 Fruit Samples such as Orange, Watermelon and Pineapple

 The Juice Extractor (the fabricated machine)

 Collector Pan

 Metal Plate

 Vernier caliper

 Micrometer screw gauge

53
3.3 Determination of Physical and Mechanical Properties

3.3.1 Sizes and Shapes

5kg of Orange samples was collected and the axial dimensions were measured using a

vernier caliper and micrometer screw gauge. From the table of results, the geometric mean

diameter, Dg, arithmetic mean diameter, Da, sphericity ,Ø, volume, V and surface area, S was

calculated using equations i, ii, iii, iv and v respectively as given by Joshi et al; (1993)
1/3
Geometric mean diameter, Dg = (abc) . . . . . . (i)

Where a = length (dimension along longest axis) = 7.5

b = width (dimension along longest axis perpendicular to a) = 6.5

c = thickness (dimension along the longest axis perpendicular to a and b) = 7.0

1/3
Dg = (7.5 x 6.5 x 7.0) = 6.99 7.0cm

Arithmetic mean diameter, Da = . . . . . . (ii)

Da = = 7.0 cm

Sphericity, = . . . . . . . . . (iii)

= = 0.93

For an oblate spheroid like orange, the volume, V = a2 b) . . . (iv)

V= × 7.52 × 6.5) = 1532 cm3

Surface area, S = 2 a2 + b2 / e) ln . . . . . (v)

54
 1/2 1/2
Where eccentricity, e = [1- (a/b) 2 ] = [1- (6.5/7.5) = 0.5

S=2 7.52 + 6.52 / 0.5) ln = 645 cm2

3.3.2 Angle of Repose

This was determined by placing sample of oranges on an adjustable. The adjustable was

inclined. This was done using 10 oranges and their corresponding coefficient of friction was

analyzed. The results are shown in appendix 1

3.4 Pre-treatment of Fruits

Clean, ripe and mature fruits (orange,) were purchased from fruits merchants at

Wurukum market in Makurdi. Each orange fruit was washed and weights (kg) of each fruit slice

of 8 and 16 respectively were used for the evaluation. Yellow oranges with almost no- acidic

content were selected and separated from the green ones and kept in refrigerator pending when

it was to be used and some of the green oranges were kept in cartons at an ambient temperature

to inhibit ripening of the oranges when the yellow color begin to appear.

55
3.5 Design Analysis

Intended Efficiency of 95% is anticipated for the machine at engine speed N1= 1400 rpm

95% Efficiency of 1hP will become

1hp = 0.95hP

But 1hP = 0.75kW

0.95hp → 0.95 x 0.75kW = 0.713kW

An engine pulley diameter of 76mm diameter will be chosen from standard table with belt

thickness of 0.12mm.

Engine pulley diameter, d1 = 7.6mm or 0.076m

Radius, r1 = 0.038m

Angular velocity of engine (motor), 1 =

Where N1 = Speed of the engine.

1 = = 146.6 147 rad / sec. . . . . . (i)

The linear velocity of the engine, V = r1 . . . . . . (ii)

Substitute the value of 1 in (i) into (ii) we have,

V = 146.6 x 0.038 = 5.6 m / s . . . . . . (iii)

3.5.1 Belt and Pulley Selection

A speed reduction ratio of 3 is chosen

Where N1 = Speed of driver pulley

56
 N2 = Speed of driven pulley

= Reduction ratio = 3

N2 = = = 466.7 467 rpm . . . . . . (iv)

Diameter of driven pulley, d2

= {this equation is given by Khurmi and Gupta, 2005} . . (v)

Where N1 = Speed of driver pulley

N2 = Speed of driven pulley

d1 = diameter of driver pulley

d2 = diameter of driver pulley

Substitute the value of N2 in (iv) into (v) we have,

d2 = = = 0.22 0.2 m . . . . . (vi)

Radius of driven pulley, r2 = = 0.1 m

Angular velocity of the driven pulley, 2= . . . . . (vii)

Substitute the value of N2 in (iv) into (vii) we have,

2= = 48.87 rad / sec

3.5.2 Size of Belt

For an efficient torque in V- belts, a minimum angle of contact of the belt on the smaller pulley

should not be less than 1200 (Reshetor, 1978). Therefore an angle of 1650 is chosen for the

smaller pulley.

57
 M

02

01 ?

R1 X R2

Belt Arrangement

Sin = O2m / O1O2 = r2 – r1 / x = d2 – d1 / 2x ({this equation is given by Khurmi and Gupta,

2005} . . . . . . . . . . (viii)

r1 and r2 are radii of smaller and larger pulleys

x is the distance between the centers of the two pulley (i.e. O1O2)

The angle of contact, in this case is 1650

But = 180 - 2

= = = 15 / 2 = 7.50

Or 7.5 x rad = 0.13 rad

But sin = d2 – d1 / 2x 2x = d2 – d1 / sin

2x = 2x =

x= = 0.48 m

An A55 V – belt size will be selected

Angle of contact, is selected to be 1650

= 165 x = 2.88 rad

58
We know that

2.3 log ( )=

Coefficient of friction, for rubber belt material on dry cast iron is 0.3

2.3 log ( )= = 0.3 x 2.88 = 0.864

Log ( )= = 0.376

= log -1 (0.376) = 2.37 . . . . . . . (ix)

Power transmitted by belt,

P = (T1 –T2) v

Where P = Power in watts

T1 – T2 = Overall belt tension

T1 = Tension in tight side of belt

T2 = Tension in slack side of belt

0.713 x 103 = (T1 –T2) 5.6

T1 –T2 = = 127 N . . . . . . (x)

From equation (ix), T1 = 2.37T2

Substituting the value of T1 into equation (x)

We have,

2.3T2 - T2 = 127 N

1.37T2 = 127 N

59
 T2 = = 92.7 N . . . . . . . . (xi)

Substituting T2 in (xi) into (x) we have,

T1 – 92.7 = 127

T1 = 127 + 92.7 = 220 N

3.5.3 Length of Belt

L= (d2 + d1) + 2x + (d2 –d1)2 / 4x {this equation is given by R.S. Khurmi and J.K.

Gupta, 2005}

L= (0.2 + 0.076) + 2 (0.48) + (0.2 – 0.076)2 / 4 (0.48)

= 0.4336 + 0.96 + = 1.40 m

3.5.4 Hopper Design Specification

The following assumptions are made so as to choose the dimensions for the hopper

Volume of material

Shape of material

Angle of repose

The hopper is considered to be a frustum. The height is 350 mm and the top and base radii 220

mm and 120 mm respectively.

60
 220 m m 220 m m

350 m m

350 m m At
120 m m

75 110 m m

120 m m

Side View of Hopper

Area of Big Triangle, AB = ½ b. h

h – Altitude

AB = ½ x 0.22 x 0.46 = 0.0506 m2

Area of Small Triangle, AS = ½ b. h

Where b = base radius of Small triangle

h – Altitude

AS = ½ x 0.12 x 0.11 = 0.0066 m2

Area of the truncated hopper, AT = AB - AS = 0.0506 – 0.0066 = 0.044 m2

Volume of hopper = Area x width of section = 0.044 x 0.22 = 0.00968 or 9.7 x 10-3 m 3

But density of steel sheet = 7850kg / m3

Mass of hopper = 7850 x 9.68 x 10-3 = 75.99 kg

Weight of hopper = 75.99 x 9.81 = 745.4 N

61
Assumed mass of fruits = 5 kg

Bulk density = = 5 kg / 9.68 x 103

Bulk density of fruits = 516.5 or 517 kg / m3

Weight of fruit = 5 kg x 9.81 = 49. 05 N

62
3.5.5 Shaft Design

The shaft was made up of ductile material to resist cyclic load. It was designed against bending

and torsion failures and the design is governed by the maximum shear stress

A
Pulley B C

100mm 810 m m
theory

Torque transmitted by shaft, T is given by

T= = 0.713 x 103 x 60 / 2 x 466.7 = 14.60 x 103 N –mm

T = 14.60 x 103 N – mm . . . . . . . (xii)

Tangential force acting on pulley, FTA is given by

FTA = T / RA where RA is the radius of the pulley . . . . (xiii)

Substitute the value of T in (xii) into (xiii) we have,

FTA = =146 N

Total load acting downwards on the shaft at A = FTA + WA + weight of spiral rods + blades on

shaft

Where WA is the weight of the pulley

Assumed mass of pulley = 1 kg

Therefore, weight of pulley = 1 x 9.81 = 9.81 N

Assumed weight of spiral rod + blades = 1 x 9.81 = 9.8 N

The total load acting on the shaft at A = 146 + 9.81 +9.81 = 165.62 N

63
 RB and RC are the reactions at B and C respectively

A little consideration will show that the reaction RB will act upwards while the reaction RC acts

downward as shown in the figure above.

Now taking moments about C,

RB x 810 = 165.62 x 910 = 150714.2

RB = 150714.2 / 810 = 186.06 or 186 N

For equilibrium of the shaft

RC + 165.62 = RB

RC + 165.62 = 186.06 N

RC = 186.06 – 165.62 = 20.44 N

We know that bending moment, B. M. at A and C = 0

MA = MC = 0

Bending moment, B. M. at B MB = 165.62 x 100 = 16562 N – mm

Therefore bending moment, B. M. = M = MB = 16562 N –mm

d = diameter of shaft

T = torque = 14600 N –mm

Equivalent twisting moment, Te =

Where Km = combined shock and fatigue factor due to bending = 1.5

Kt = combined shock or fatigue factor due to tensional moment = 1.0 (for gradually

applied loads on rotating shaft)

Te =

Te = 28815.5 N –mm

64
But equivalent twisting moment,

Te = x x d3

= 42 Mpa (allowable shear stress)

d = shaft diameter

28815.5 = x 42 x d3

d3 = = 3494.2 mm3

d3 = 3494.2 mm3

d= = 15 mm say 25 mm

Also Equivalent bending moment, Me =

Me = [Km x M + Te] = [1.5 x 16562 + 28815.5] = 26829.25

Me = 26829.25

b = 56 Mpa (maximum tensile or permissible stress)

Me = x b x d3

26829.25 = x 56 x d3

d3 = = 4880 mm3

d3 = 4880 mm3

d= = 17 mm say 25 mm

65
 A
Pulley B C

100mm 810 m m

910 m m
(A) spac e diagram

34 . 04 x 1000 N - m m (B) Torque diagram

A
B C
359.6 N Rcv
(C) vertic al
A B C Load diagram
RBV

35960 N - mm
(D) vertic al bending
A B C Moment diagram

Bending Moment and Shear Force Diagram

3.5.6 Auger Conveyor Specification

The shaft was translated into an auger with crushing blades mounted at an angle of 900 on the

circumference of the spiral rods at equal distance in helical arrangement and made parallel to

each other. These blades strike the fruit which are displaced. These blades repeat impact and

rubbing actions on the crushed mass and perform series of cyclic operations. Figure 9 shows the

auger design and table shows the design specifications.

Blade length = 25 mm

Thickness = 1 mm Width =12 mm

66
 Figure 9: An auger design and specification

A – Auger pitch

D – Outside diameter of auger

d – Outside diameter of auger shaft

E – Length of intake opening

L – Effective length of conveyance

B – Blade length, T – Blade thickness, W – Blade width

Table 5: Auger Conveyor Specifications

S/N Legend Auger Diameter (mm)

1 A 72
2 D 52
3 d 25
4 E 100
5 L 480
6 B 25
7 W 12
8 T 1

67
3.6 Performance Evaluation of the Extractor

The machine was tested in the Department of Mechanical Engineering Fabrication

Workshop. The test was carried out into two different stages. Stage 1, the free test run (without

load) and stage 2 involves testing with load (i.e. fruits) under different weights (1kg, 1.5kg and

2kg) of fruit slice (8 and 16 slices). The test was replicated six (6) times (i.e. 3 weights for each

individual slice lengths of 8 and 16 respectively). A stop watch and weighing balance were used

to ascertain the time of extraction and measuring the quantity of the extracted fruit and cake.

The performance of the extractor was evaluated in terms of;

Juice yield, Jy = W2 / W2+W3 x 100

Extraction loss, EL = W1 – (W2+W3) / W1 x 100

Extraction efficiency, EJ = W2 / W5 x 100

Throughput capacity = W1 / hr

Where W1 = Weight of fresh orange,

W2 = Weight of juice obtained,

W3 = Weight of wet cake,

W5 = Weight of juice obtainable,

3.7 Philosophy of the Design

In this design, the use of an electric motor (1hp) to obtain a large mechanical advantage on the

power shaft in masticating and macerating fruits will be adopted for juice extraction. The

pressure that will be made available on the shaft which is to be translated/converted to an auger

will be great so that it is able to crush by mastication with the cutter blades and make the juice

bearing cells release their contents as the shaft auger is rotated along its horizontal axis.

68
Figure 10: Orthographic Projection of the Extractor

69
3.8 An Isometric Projection of the Juice Extractor

Figure 11: Isometric View of the Extractor

Weight of the Extractor is 35kg

70
3.8.1 Components of the Extractor

LEGEND NAME

A Hopper

B Transmission Belt

C Power Shaft Assembly

D Bearing

E Pulp Outlet

F Juice Outlet

G Shaft Protection

H Seal

I Cylindrical Drum

J Electric Motor

K Frame and Support

L Bolt

M Adjustable Port

3.9 Description of the Extractor Component Parts

3.9.1 Hopper

The hopper will be fitted directly above the cylindrical drum. It shall be made of steel material

and will be designed to accommodate the allowable volume required of the mass of fruits

(assume 5kg). The fruits are to run down the hopper into the cylinder by means of gravity. The

hopper will be inclined at an assumed angle assumed to be 75°. The hopper is in form of a

frustum.

71
3.9.2 Cylindrical Drum

Its main function is to collect the squeezed juice and pulp via its outlet. The cylinder will be

fabricated from 3 mm galvanized steel sheet with an appropriate diameter 16.5cm and length 68

cm. The cylindrical drum will be housing the cylindrical mesh sieve that will be responsible for

sieving the masticated and macerated fruits. The cylinder will be designed to have two outlets

(juice outlet and pulp/fibre outlet) attached to it to aid in juice and pulp collection.

3.9.3 Cylindrical Mesh Sieve

This is going to be responsible for sieving the crushed and pulverized fruits. it is designed to

cover the rotation shaft in such a way that both of them will be situated inside the cylindrical

drum. It shall be manufactured from galvanized steel sheet of an appropriate diameter 12.5 cm

inlet diameter, 6.7 cm outlet diameter and 1.2 mm thickness. The length of the sieve/strainer is

51cm. The pressing operation shall take place inside this cylindrical which will be perforated

with circular holes (openings 2mm x 2mm) to allow the passage of the expelled juice into the

juice outlet created in the cylindrical drum

3.9.4 Concave

It is a mesh of semi circle shape in between the drum and the sieve and the concave clearance is

25 mm and the minimum clearance between blades and sieve surfaces needed for mastication

and maceration was equal to the fruit size sliced / fed into the system, thus; reducing drum

clearance tends to reduce drum losses and increase seed damage.

72
3.9.5 Power Shaft

The rotating shaft will be translated to form a conveyor auger. Cutter blades and nylon brushes

will be welded to it to aid mastication (crushing) and maceration (softening). The shaft auger

ensures that the pulverized fruits are conveyed throughout the whole process until the pulp is

finally collected from the fibre outlet. The rotating shaft auger is going to be directly attached to

a bearing and a pulley and power will be transmitted from an electric motor through belt

transmission to the drive shaft auger. Shaft shall be sized on the basis of strength, stress,

deformation and rigidity.

3.9.6 Frame and Supports

The main frame shall be made of mild steel of considerable strength and size in which the whole

system will rest upon. In order to withstand the pressure exerted by the shaft during extraction,

the frame and supports must be appropriately considered so that the design doesn’t collapse or

rupture.

73
3.10 Bill of Quantities

Table 6: Bill of Quantities

S/N Material Specification Qty Unit Cost N Total Cost N

1. Frame 4I x 4I mild steel 1 1900 1,900

2. Hopper, cylinder and 1.2mm galvanized 2 1600 3,200

strainer (galvanized steel) steel sheet

3. Shaft rod (mild steel) Diameter = 25mm 1 1200 1,200

4. Pulley Diameter = 200mm 1 1500 1,500

5. Angle iron 40 x 40 3 830 2,490

6. V-belt A55 1 250 250

7. Bolts and nuts M19 2 50 100

8. Bolts and nuts M17 8 40 320

9. Bolts and nuts M13 4 30 120

11. Bearings 2 150 300

12. Hinges 11/2 inch 2 30 60

13. Paint Green 1 1500 1,500

14. 1.5 Kw single phase AC. 240 1 15000 15,000

electric motor

15. Total 27,940

Miscellaneous

Transport = N1990

Labour = N7590

Total Expenses = 27,940 + 1,990 + 7,600 = N37,530

74
4.0 RESULTS AND DISCUSSION

Table 7: Summary of Appendix 1, 2 and 3

Measurements Minimum Maximum Mean

Angle of repose, 75.00 76.00 75.53

Coefficient of friction, 3.73 4.01 3.88

=tan

Orange seed length 1.50 1.65 1.58

(cm)

Orange seed width 0.48 0.65 0.56

(cm)

Orange seed height 0.86 1.12 1.01

(cm)

Orange fruit length 7.10 7.90 7.50

(cm)

Orange fruit width 6.25 6.73 6.52

(cm)

Orange fruit height 6.63 7.20 6.96

(cm)

75
 Table 8: Summary of Appendix 4a and 4b:
Juice Yield, Extraction Loss, Extraction Efficiency and Throughput Capacity for
8 Slice Lengths using the extractor

Measurements (kg) Minimum Maximum Mean

Weight of fresh orange, W1 1.00 2.00 1.50

Weight of juice obtained, (W2) 0.35 0.99 0.66

Weight of wet cake, (W3) 0.64 0.91 0.76

Weight of oven dried cake, (W4) 0.22 0.51 0.35

Weight of juice obtainable, 0.77 1.49 1.15

W5 = W1 –W4

Juice yield, ) 35.40 52.00 44.83

Jy = W2/ W2 +W3

Extraction loss, ) 1.20 9.30 5.12

EL = W1 – (W2+W3)/W1

Extraction efficiency, 45.30 66.40 55.00

EJ = W2 / W5 x 100

Time of extraction (hr) 0.054 0.07 0.064

Throughput capacity (kg/hr) 18.50 28.60 23.17

76
 Table 9: Summary of Appendix 4a and 4b:
Juice Yield, Extraction Loss, Extraction Efficiency and Throughput Capacity for
16 Slice Lengths using the extractor

Measurements (kg) Minimum Maximum Mean

Weight of fresh orange, (W1) 1.00 2.00 1.50

Weight of juice obtained, (W2) 0.46 1.20 0.79

Weight of wet cake, (W3) 0.48 0.67 0.60

Weight of oven dried cake, (W4) 0.08 0.26 0.19

Weight of juice obtainable, 0.92 1.76 1.32

W5 = W1 –W4

Juice yield, ) 48.90 64.60 58.80

Jy = W2/ W2 +W3

Extraction loss, ) 0.60 9.00 7.35

EL = W1 – (W2+W3)/W1

Extraction efficiency, 50.00 68.20 57.70

EJ = W2 / W5 x 100

Time of extraction (hr) 0.05 0.066 0.057

Throughput capacity (kg/hr) 20.00 30.30 25.83

77
 Table 10: Summary of Appendix 5a and 5b: Juice Yield, Extraction Efficiency using the
Hand pressing method

Measurements (kg) Minimum Maximum Mean

Weight of fresh orange, (W1) 1.00 2.00 1.50

Weight of juice obtained, (W2) 0.22 0.51 0.36

Weight of wet cake, (W3) 0.78 1.49 1.14

Weight of oven dried cake, (W4) 0.15 0.25 0.21

Weight of juice obtainable, 0.85 1.75 1.30

W5 = W1 –W4

Juice yield, ) 22 26 24
Jy = W2/ W2 +W3

Extraction efficiency, 28 29.1 28.5

EJ = W2 / W5 x 100

Time of extraction (hr) 0.14 0.29 0.21

NOTE: An orange contains about 0.036kg of juice

1kg orange contains 0.22kg juice

78
4.1 DISCUSSION OF RESULTS

The effects of fruit slice lengths on juice yield, extraction efficiency and extraction loss

are shown in figures 9, 10 and 11 respectively. The figure revealed that 16 sliced lengths gave

the maximum juice yield of 64.60 % while the corresponding extraction efficiency was 68.20%.

Also, the minimum extraction loss of 0.6 % was obtained for 16 sliced lengths. This showed that

the 16 sliced lengths was the best for preparing fruits for juice extraction.

Results also showed that juice yield and extraction efficiency decreased while extraction loss

increased with increase in fruit size slice lengths. This is in agreement with the findings of

Wagami (1979) and Ishiwu and Oluka (2004) while evaluating the performances of millet

thresher and a juice extractor, respectively and also the findings of Oyeleke and Olaniyan (2007)

while evaluating the performance of a small scale multi – fruit juice extractor. Fruit slice lengths

is an indication of surface area of the fruit and juice cells exposed to maceration and pressing

action. This study showed that surface area of fruits is an important factor to consider when

preparing fruits for juice extraction.

79
Figure 9: Effect weight of fruit slice on juice yield

80
Figure 10: Effect of weight of fruit slice on extraction efficiency

81
Figure 11: Effect of weight of fruit slice on extraction loss

82
5.0 CONCLUSION AND RECOMMENDATION

5.1 Conclusion

A machine was designed and constructed to extract fruit juice from orange fruit to

forestall the usual wastage during peak harvest on most orchards in Nigeria. The machine was

tested and found workable. From the test result carried out using the juice extractor and the hand

squeezing method, it was found out that the rate of extraction increases as the weight of fruit

increased with a corresponding increase in the juice yield and extraction efficiency. The average

juice extraction efficiency and throughput were 57.70 % and 25.83 % respectively. The present

study showed that juice yield and extraction efficiency decreased while extraction loss increased

with increase in the size of fruit slices. Juice yield, extraction efficiency and extraction loss from

16 slice lengths oranges ranged between 48.90 – 64.60 %, 50.00 – 68.20 % and 0.6 – 7.35 %

respectively. The higher extraction efficiency (mean value) of 57.70 % of the juice extractor

showed that the extraction rate is more efficient than that f the hand squeezing method which has

extraction efficiency (mean value) of 28.5 %. This showed that the juice extractor can be used

for small and medium juice processing business in rural and urban communities.

83
5.2 Recommendations

In order to obtain an efficient juice extraction, the following recomrnendation should be

considered.

1. 16 slice lengths of orange fruit should be prepared when using the juice extractor

2. Nylon brushes should be incorporated into the machine in order to increase the fruit

maceration capacity and efficiency of conveyance and discharge of residual products.

3. To avoid contamination o the extracted juice, stainless steel materials should be used in

the overall fabrication of the machine.

4. The length of the cylindrical sieve can be extended to a few centimetres to ensure

thorough mastication and maceration of the fruit cells

84
 REFERENCES

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Ajibola O.O. Adetunji S.O. and Owolarafe O.K. (2000). Oil pressure of sesame seed. Ife
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Ajibola O.O. Okunade D.A. and Owolarafe O.K. (2002). Oil point pressure of soybean. Journal
of Food Process Engineering. 25: 407-416.

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PP 9-35.

Daniel, E.A. (1985). Processes of size reduction. Agricultural Engineering international: the
CIGR Ejournal. Vol iv. PP 66 -72

Droste, J. (2001). Vibrational Energy brakes fine powered problem and Nutritional content in
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Earle, R.L. (1983). Unit Operations in Food Processing. Published by NZIFST (Inc.) Chapter 11

Egan, H. R., Kochlar, S.L. (1981). Tropical Crops Macmillan Publisher Limited.

Ezekiel, A. O. (1985). Processing of Agricultural products. Unpublished B. Eng. Project report

submitted to Agricultural. Engineering Dept. University of Nigeria, Nsukka

FAO, (1991). Small – scale processing in African http://www.fao.org. pp. 1-8.

FMC, (2000). Principles and practices of small and medium-scale fruit juice processing
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Ihekoronye and Ngoddy (1985). Processing of Vegetable Products. The Plant Equipment and
System Journal for Processing Industries. Pp 56-58

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Otterloo, S. (1997). Preservation of Fruits and Vegetables. Agrodoc Publications. The
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INTERNET REFERENCES

http://www.crusher-mill.com/Products/Crushers/Capital-Saving-Jaw-Crusher.html

http://www.fao.org/wairdocs/x5434e/x5434e0j.htm#53.0%20presses

http://www.fao.org/wairdocs/x5434e/x5434e0j.htm#55.0%20pulpers%20and%20juicers

http://suppliers.jimtrade.com/165/164131/186333.htm

86
 APPENDICES

Appendix 1: Angle of Repose and Coefficient of Friction

S/N Angle of repose, Coefficient of friction,

= tan

1 75.00 3.73

2 76.00 4.01

3 75.60 3.89

Mean 75.53 3.88

87
 Appendix 2: Orange Seed Axial Dimension (cm)
S/N Length Width Height

1 1.65 0.60 0.97

2 1.50 0.50 1.09
3 1.50 0.65 1.10
4 1.62 0.55 0.91
5 1.55 0.48 1.06
6 1.65 0.59 0.92
7 1.60 0.52 1.12
8 1.59 0.53 0.86
9 1.62 0.60 0.95
10 1.58 0.56 1.09
Mean 1.58 0.56 1.01

88
 Appendix 3: Orange Fruit Axial Dimension (cm)

S/N Length Width Height

1 7.50 6.50 7.00

2 7.60 6.70 7.10
3 7.65 6.73 7.20
4 7.55 6.48 6.90
5 7.60 6.60 7.00
6 7.50 6.40 6.90
7 7.30 6.40 6.86
8 7.90 6.73 7.20
9 7.10 6.25 6.63
10 7.25 6.37 6.84
Mean 7.50 6.52 6.96

89
 Appendix 4a: Results of Evaluation for the juice extractor

Slice Weight of Weight of juice Weight of Weight of Weight of juice

Length fresh orange, obtained, W2 wet cake, W3 oven dried obtainable,
(cm) W1 (kg) (kg) (kg) cake, W4 (kg) W5 = W1 –W4
(kg)

8 Slice 1 0.35 0.64 0.22 0.77

length
1.5 0.64 0.72 0.30 1.20

2 0.99 0.91 0.51 1.49

Mean 1.5 0.66 0.76 0.35 1.15

16 1 0.46 0.48 0.08 0.92

Slice
length 1.5 0.70 0.67 0.26 1.28

2 1.20 0.66 0.24 1.76

Mean 1.5 0.79 0.60 0.19 1.32

90
 Appendix 4b: Results of Evaluation

Slice Weight of Juice Extraction Extraction Time of Throughput

Length fresh yield efficiency loss ( ) extraction capacity
(cm) orange, W1 ( ( ) (hr) (kg/hr)
(kg)

8 Slice 1 35.40 45.30 1.20 0.054 18.50

length
1.5 47.10 53.30 9.30 0.067 22.40

2 52.00 66.40 4.85 0.07 28.60

Mean 1.5 44.83 55.00 5.12 0.064 23.17

16 1 48.90 50.00 0.60 0.05 20.00

Slice
length 1.5 51.00 55.00 9.00 0.055 27.20

2 64.60 68.20 7.05 0.066 30.30

Mean 1.5 54.80 57.70 7.35 0.057 25.83

91
 Appendix 5a: Results of Evaluation using the hand pressing method

S/N Weight of Weight of juice Weight of Weight of oven Weight of juice

fresh orange, obtained, W2 wet cake, W3 dried cake, W4 obtainable,
W1 (kg) (kg) (kg) (kg) W5 = W1 –W4
(kg)

1 1 0.22 0.78 0.15 0.85

2 1.5 0.36 1.14 0.23 1.29

3 2 0.51 1.49 0.25 1.75

Mean 1.5 0.36 1.14 0.21 1.30

Appendix 5b: Results of Evaluation using the hand pressing method

S/N Weight of fresh orange, Juice yield Extraction efficiency Time of extraction
W1 (kg) ( ( ) (hr)

1 1 22 28 0.14

2 1.5 24 28.3 0.21

3 2 26 29.1 0.29

Mean 1.5 24 28.5 0.21

92